Equipment
Ingredients
Dumpling Dough
- 250 g pumpkin puree, unsweetened
- 200 g gluten-free all-purpose flour
- 30 g tapioca starch
- 5 g fine sea salt
- 1 g ground nutmeg
Radicchio Saute
- 30 ml extra virgin olive oil
- 1 yellow onion, sliced
- 2 garlic, minced
- 2 g red pepper flakes
- 1 radicchio, chopped
- 60 ml vegetable broth
- fine sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 331 kcal
- Protein
- 5 g
- Carbohydrates
- 59 g
- Fat
- 9 g
- Fiber
- 4 g
- Sugar
- 4 g
- Sodium
- 741 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 397 mg
- Calcium
- 48 mg
- Iron
- 1.7 mg
- Magnesium
- 44 mg
- Phosphorus
- 109 mg
- Zinc
- 0.9 mg
- Vitamin A
- 499 mcg
- Vitamin C
- 11 mg
- Vitamin E
- 3.1 mg
- Vitamin K
- 143 mcg
- Vitamin B6
- 0.4 mg
- Thiamin
- 0.12 mg
- Riboflavin
- 0.08 mg
- Niacin
- 1.8 mg
- Folate
- 48 mcg
- Water
- 159 g
Sources: USDA FoodData Central
Method
In a large mixing bowl, combine pumpkin puree, fine sea salt, and ground nutmeg. Gradually fold in the gluten-free flour blend and tapioca starch until a soft, slightly tacky dough forms.
Let the dough rest at room temperature to allow the gluten-free flours to fully hydrate and absorb the pumpkin moisture.
Divide the rested dough into four portions. Roll each portion into a rope about 2 centimeters thick on a lightly floured surface, then cut into 2 centimeter wide dumplings.
Bring a large pot of heavily salted water to a rolling boil at 100 degrees Celsius or 212 degrees Fahrenheit.
Meanwhile, heat olive oil in a large skillet over medium heat. Add the sliced yellow onion and saute until softened and lightly caramelized. Stir in the minced garlic and red pepper flakes, cooking until fragrant.
Drop the dumplings into the boiling water in batches to avoid overcrowding. Cook until they float to the surface, then allow them to boil for 1 additional minute. Remove carefully with a slotted spoon.
Add the chopped radicchio and vegetable broth to the skillet with the onions. Cook briefly until the radicchio is just wilted but still retains some texture.
Transfer the cooked dumplings directly into the skillet with the wilted radicchio mixture. Gently toss to combine, allowing the dumplings to soak up the seasoned oil and broth. Serve immediately.
Chef's Notes
- Always let gluten-free dough hydrate. The starches in gluten-free flour blends take longer to absorb liquid than traditional wheat flours, and resting prevents a gritty final texture.
- Not all canned pumpkin purees have the same water content. You may need to adjust your flour quantity incrementally depending on the brand you use.
- Radicchio has a natural, robust bitterness that acts as a brilliant counterpoint to the sweet pumpkin. If you prefer a milder flavor, soak the chopped radicchio leaves in cold water for 15 minutes and pat dry before sauteing.
Storage
Refrigerator: 3 days — Store leftover assembled dumplings in an airtight container.
Freezer: 1 month — Freeze uncooked dumplings flat on a baking sheet before transferring to a freezer bag.
Reheating: Reheat gently in a skillet over medium-low heat with a splash of water or vegetable broth until warmed through.
Troubleshooting
Dumplings disintegrate or turn to mush in boiling water
Cause: Dough was too wet or the boiling water was too violent
Fix: Cannot be fixed for the ones in the pot. For the remaining uncooked dough, knead in an additional 20-30 grams of gluten-free flour.
Prevention: Ensure the dough is tacky but holds its shape, adding more gluten-free flour if needed. Keep water at a gentle simmer rather than a violent rolling boil.
Dumplings are dense and heavy
Cause: Overworking the dough or using too much flour during the shaping phase
Fix: Cannot be fixed
Prevention: Fold the flour in gently and only knead until just combined. Use a minimal amount of dusting flour.
Cultural Context
These pumpkin dumplings share a culinary lineage with traditional Italian gnocchi, utilizing the natural starches and moisture of winter squash instead of potatoes. The addition of radicchio brings a classic Venetian bitter-sweet flavor profile to the dish, making it a perfectly balanced, hearty centerpiece for autumn gatherings.
